is it ok to eat curd during cough and cold - #43785
I am really trying to figure this out — lately, I’ve been battling a nasty cough and cold. It's been almost a week now, and with all the sneezing and wheezing, I just feel completely drained. My grandma keeps telling me to eat curd because it's good for digestion and helps with immunity, but I’m not sure if that’s true, especially when I feel so miserable. Like, I’ve heard mixed things about dairy when you’re sick. Some say it makes phlegm worse? But, then again, I read somewhere that curd has probiotics and might actually be beneficial for your health. I had some for breakfast this morning, and I felt a bit better, but then straight after, I started coughing again like crazy. I mean, is it ok to eat curd during cough and cold? Or should I be avoiding it completely? I don’t want to make my situation worse, ya know? It’s just frustrating because when you feel this way, food is that one little joy, but I want to make smart choices. Can anyone share their experiences with this? Is eating curd going to be a hit or a miss for me? Any insights would be appreciated!!
अभी हमारे स्टोर में खरीदें


डॉक्टरों की प्रतिक्रियाएं
Curd, especially if you are accustomed to its consumption, can occupy a nuanced position in Ayurvedic thought, especially during respiratory disturbances like cough and cold. Let’s explore this carefully. Traditional Ayurveda often cautions against excessive consumption of certain dairy products when battling conditions like colds or a cough that can exacerbate kapha— the dosha associated with mucus and phlegm production.
You see, kapha is naturally heavy and moist, and dairy products tend to amplify these qualities. In your case, consuming eating curd while dealing with a cough could indeed increase mucus production, making symptoms worse. However, it isn’t that simple! Curd is also nourshing, rich in probiotics, which support gut health and can even boost immunity — crucial factors in recovery. These attributes could explain why you felt a bit better initially after eating it.
The key to leveraging curd beneficially lies in moderation and timing. Consider having it in small quantities, ideally at lunch, when your digestive fire (agni) is strongest. Moreover, opting for freshly made, slightly warm curd instead of cold or sour curd can also reduce its kapha-provoking effects. To strike a balance, try incorporating herbs or spices that pacify kapha like ginger, cumin, or black pepper into the curd. These can aid digestion and can mitigate the risk of mucus build-up.
Regularly sipping on warm herbal teas, such as tulsi (Indian basil) or ginger, can complement your diet by alleviating respiratory symptoms. And remember, always avoid curd at night, since it’s harder to digest then and could worsen your symptoms. Listening to your body’s unique response to food is also crucial.
If symptoms are persistently severe or unusual, do approach a healthcare professional without delay. Ayurveda can offer support and aid in recovery, but it’s essential to prioritize safety with professional guidance in cases of aggravated health conditions.

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